Coconut gulab jamun is a delightful variation of the classic Indian sweet, where the traditional milk-based dumplings are infused with the flavors of coconut. Here’s a detailed description of how to make coconut gulab jamun:
Ingredients: The main ingredients for coconut gulab jamun include khoya (milk solids), desiccated coconut, all-purpose flour, ghee (clarified butter), baking powder, milk, sugar, water, and a few drops of rose water or cardamom powder for flavoring. You can also use grated coconut for garnishing.
Making the dough: In a mixing bowl, combine khoya, desiccated coconut, all-purpose flour, and baking powder. Mix well to ensure all the ingredients are evenly combined. Add melted ghee to the mixture and mix until it resembles a crumbly texture. Gradually add milk while kneading the dough until it comes together and forms a soft, smooth dough. Let the dough rest for about 15-20 minutes.
Shaping the dumplings: After resting, divide the dough into small portions and roll them into smooth, crack-free balls. Ensure the balls are well-formed and do not have any cracks. If desired, you can also stuff the dumplings with chopped nuts or a small piece of dry fruit for added flavor.
Preparing the sugar syrup: In a wide saucepan, combine sugar and water and bring it to a boil. Stir until the sugar dissolves completely. Add a few drops of rose water or cardamom powder for flavoring. Reduce the heat and let the syrup simmer for about 5-7 minutes until it slightly thickens. Keep the syrup warm.
Frying the dumplings: In a deep pan or kadai, heat oil or ghee for frying. Carefully drop the prepared dumplings into the hot oil and fry them on medium heat until they turn golden brown. Ensure the heat is evenly distributed to avoid uneven browning. Once fried, remove the dumplings from the oil and let them drain on a paper towel to remove excess oil.
Soaking the dumplings: Transfer the fried dumplings into the warm sugar syrup, ensuring they are completely submerged. Let the dumplings soak in the syrup for at least 30 minutes to an hour, allowing them to absorb the sweetness and become soft and moist.
Garnishing and serving: Once soaked, gently remove the coconut gulab jamun from the syrup and transfer them to a serving dish. You can garnish them with grated coconut or chopped nuts for added texture and visual appeal. Serve them warm or at room temperature, either as is or with a scoop of vanilla ice cream for a delightful combination of flavors.
Coconut gulab jamun offers a unique twist to the traditional sweet, with the addition of coconut imparting a rich and tropical flavor. It’s a perfect dessert to serve on special occasions, festivals, or as a sweet treat to indulge in.
